Sugary and acidic products on saliva: tribological and protein adsorption perspective

Samina Zaheer, Anwesha Sarkar, Mahdi Amen Mohamed Mutahar*, Chris Louca, Ben Kew

*Corresponding author for this work

Research output: Contribution to conferenceAbstractpeer-review

Abstract

Objectives: The purpose of this study was to compare the lubrication, adsorption behaviour, and total protein concentration (TPC) of whole mouth saliva (WMS) after the consumption of fruit juice.

Methods: Apple juice (J) with pH 3.55 and 11.1gm/100ml sugar content was selected as the erosive product; water (W) was the control. Thirty-two healthy participants contributed saliva in two visits across five time points: Unstimulated saliva (US), stimulated saliva after 1 minute (SJ1 or SW1), and stimulated saliva after 10 minutes (SJ10 or SW10). Three methods were utilized: tribology with polydimethylsiloxane (PDMS) pairs for lubrication analysis, ex-vivo preparation of juice-saliva on quartz crystal microbalance with dissipation (QCM-D) to assess adsorption, and total protein concentration (TPC) quantification via Bicinchoninic acid (BCA) assay on randomly selected saliva samples (n=20 each).

Results: Unstimulated saliva (US) initially had the lowest friction coefficient (μ) of 0.011(0.007), indicating enhanced lubrication. Stimulation with juice [SJ1: 0.045(0.024)] and water [SW1: 0.112 (0.048)] significantly reduced lubrication after one minute (p<0.05). After 10 minutes, SJ10 maintained higher frictional properties compared to SW10, indicating prolonged increase in saliva friction. Significant differences were observed within water and juice groups for immediate versus 10-minute intervention (p<0.05). Exposure to fruit juice led to significant reduction in hydrated mass of preabsorbed salivary films (US-Juice) from 23.7± 2.0 to 15.7± 0.3, restored after rinsing with buffer (US-Juice-buffer). TPC of US [1.67 (0.38) mg/ml] was significantly higher than SW1 [1.11(0.92)mg/ml] and SJ10 [1.084 (0.73) mg/ml] (p<0.05). Significant differences were observed between juice-stimulated saliva after one minute (SJ1) and 10 minutes (SJ10), similar to tribology results.

Conclusions: Fruit juice consumption reduced lubrication, caused dehydration and mass loss, and altered TPC compared to unstimulated saliva. Differences between immediate and 10-minute interventions highlight saliva's dynamic nature, potentially impacting oral acid buffering and enamel protection, especially considering consumption duration
Original languageEnglish
Pages53
Number of pages1
Publication statusPublished - 12 Oct 2024
EventCED/NOF-IADR 2024: Oral Health Research Congress

- Geneva, Switzerland
Duration: 12 Sept 202414 Sept 2024

Conference

ConferenceCED/NOF-IADR 2024: Oral Health Research Congress

Country/TerritorySwitzerland
CityGeneva
Period12/09/2414/09/24

Fingerprint

Dive into the research topics of 'Sugary and acidic products on saliva: tribological and protein adsorption perspective'. Together they form a unique fingerprint.

Cite this